Duck is tender, dense, balanced in macronutrient content and can be cooked in a variety of ways. A delicious and chic in appearance dish is obtained if such a bird is baked whole. And in order not to worry about the side dish once again, you can immediately cook potatoes in the oven with the duck.
It is necessary
- - duck;
- - potatoes;
- - mushrooms;
- - orange and apples;
- - salt, black pepper, curry;
- - sour cream;
- - garlic;
- - cranberries.
Instructions
Step 1
The nuances of choosing and preparing duck for roasting in the oven.
An improperly chosen and cooked duck can spoil the whole impression of this bird, but the dishes from it can turn out to be hearty and delicious. Remember that the younger the duck is, the more tender the meat will come out in the end. Ideally, the bird should be between 1 and 1.5 years old. When choosing a carcass, pay attention to the brisket - the old duck will have it more firm. The taste of the finished dish and the softness of the meat largely depend on the breed of poultry. For baking, muscovy ducks are best suited, in which the combination of fat and meat is almost in perfect proportion. In general, the fatter the carcass is, the better.
Step 2
You can also bake wild duck in the oven, but it can give the dish a slightly unpleasant smell. To prevent this, as well as to make the meat softer, it is better to pre-soak the gutted and thoroughly washed carcass in cold salted water for 3-5 hours. And only then start cooking.
Step 3
Duck often contains a lot of fat. Don't write off throwing it away, even if you prefer leaner meals. The fact is that it will be difficult to cook a delicious duck completely without fat - the meat of this bird must be saturated with it during cooking in order to become more juicy and soft. But be sure to get rid of the gland located on the tail, because it is from it that fat with an unpleasant odor is released, which can spoil the taste and aroma of the finished dish.
Step 4
Duck stuffed with potatoes and mushrooms
Any mushroom is suitable for the preparation of this dish; you can use chanterelles, oyster mushrooms or champignons - they do not require prolonged heat treatment. Just wash the fresh ones, and pre-soak the dried ones in water. Peel the onions and cut them into small cubes. Fry the mushrooms until half cooked in ghee. Add the onion to the mushrooms and fry until the mushrooms are tender. Rinse and peel potatoes. Cut the tubers into small pieces and simmer them in lightly salted water.
Step 5
Prepare the duck. Gut the carcass, wash and pat dry with a paper towel. Brush with ghee, rub with ground black pepper and salt. Stuff the duck carcass with mushrooms and potatoes, as many will fit in its belly. Sew the duck thread over the belly of the duck. Spread the carcass with honey, lay the rest of the potatoes around. Preheat oven to 180 ° C. Roast the duck in the oven for about 1.5-2 hours. Water the carcass from time to time with the juice formed during frying, so that the skin turns out to be golden and crispy. In the process, taste the juice for salt - salt it if necessary. Cut the finished duck into pieces and serve with baked potatoes.
Step 6
Duck baked in pieces with potatoes in a sleeve
Peel and wash the duck. Divide the carcass in half, and then cut each half into 3 more pieces. Peel the garlic and pass through the garlic press. Rub each piece of duck with salt, honey, garlic. Sprinkle with black pepper and curry. Leave it to marinate, while peel the potatoes and cut them into small slices about 1 to 2 cm thick. Onions - half rings. Salt and pepper the potatoes, combine with onions and spices - peppercorns, black pepper and curry. Add sliced lemon, prunes if desired, which will add a piquant sour taste to the meat.
Step 7
Set the temperature in the oven to 180-200 ° C. Place the prepared ingredients in a roasting sleeve. Place the duck pieces first. Place potatoes on top of them. Pour in a few tablespoons of vegetable oil. Add bay leaves or a couple of rosemary sprigs. Pin the ends of the sleeve together and shake it gently. Pierce the top of the baking bag in 5-10 places with a toothpick. Place the duck on a baking sheet and bake in a preheated oven for about 1.5 hours. Then place on a large flat platter and serve with the herbs.
Step 8
Duck recipe with potatoes, oranges and apples
If you like a combination of meat and baked fruits, add an orange and an apple to the duck with potatoes. Rub the carcass, previously washed and dried on a napkin, with a mixture of salt and black ground pepper inside and out. Place a sliced orange in the belly, sew up all the holes with cooking thread, or simply fasten the edges with a toothpick and brush the duck with a little sour cream. Refrigerate for an hour to marinate the meat a little. When the time is right, peel and cut the potatoes into large cubes, salt and pepper them, mix with green apple slices and a little sour cream. Put everything on a baking sheet, oiled with vegetable oil, and place the bird on top. Bake in an oven preheated to 220 ° C until tender, which can be easily checked with a toothpick.
Step 9
Duck sauce with potatoes
Traditionally in Russia, baked poultry, especially duck, was always served with sweet and sour sauce, which not only favorably emphasizes the taste of meat, but also helps its digestion. You can make such a sauce from cranberries. Bring a couple of glasses of duck broth or plain water to a boil, add 100 g of sugar and a glass of fresh or frozen cranberries passed through a meat grinder, let it boil, reduce the heat and cook until the liquid is halved. Then strain the sauce, add a little butter or a couple of tablespoons of the duck sauce, a pinch of white pepper and 1 teaspoon of honey. Mix everything well, cool and serve with the duck. Feel free to experiment with the ingredients for the sauce - you can dilute the cranberries with cherries or oranges, and add some grated ginger at the end to spice up the sauce.
